@@TommyShlong It wont as long as you scoop out the floating beans from the top... and let the rest sink to the bottom. Its got a better flavor but still depends on your beans, also its not for people who are in a hurry. Its one of those extra things you could do for that little improvement in the experience.
I find that it depends on the coffee. A lighter roast will often present a lighter, more "watery" looking cup. As long as you go with their measurement recommendations (I go 15 g/250 ml), you should get a good tasting cup.
In my opinion, if you want a deep coffee, stir the coffee after the first 4 minutes of waiting, then wait again as much as you'd like (4 - 8 minutes), then lightly press the filter down. It works for me every time
Funny. I always wondered why people do coarsely ground beans steeped for 4 minutes… I’ve always enjoyed my coffee pressed with medium ground beans for 8 minutes 🤷🏻♂️ Glad to know I’m not the only one who likes an actual full-bodied cup of coffee.
Also, decant into a different vessel in one smooth pour. Repeatedly pouring from the French press itself into many cups disturbs the grounds and will make the last cup or two silty.
You guys don't know the use of coffee. It needs to be simple and quick to make. It is what wakes you up to do anything else. If I was awake enough to do all this at 4am when getting ready for work, I wouldn't need the effing coffee.
@@latenitesips you might skip the "coffee" part altogether and just pop a caffeine pill first thing in the morning, then. Will probably cost a lot less, too.
It tastes good, however drinking French Press everyday causes teeth to get stained much easier from the unfiltered grounds. They aren’t filtered as much as a drip machine. I use this method on weekends, seems to be a good balance
The best part of the coffee body is the brownish beige foam they tossed out. Coffee grinds still have some minute coffee oil. It is this oil that gives coffee its unique taste (vary from brand to brand and from type to type eg. ground vs whole beans). Removing the foam will remove majority of the coffee oil present. You don't know how much better your coffee taste like if you keep those foam in your coffee.
@@susear5939 It's not really a matter of auto or manual, it has more to do with the quality and craftsmanship of the grinder. A flat burr grinder is going to give you the most consistent grind, but conical burr grinders can be damn good too. My brother, "the expert," advised me to research and get the best grinder, NOT the most expensive. On Amazon I found the HEIHOX Manual Grinder, it is VERY good for the price. Just look at the reviews. You won't find the same quality for the price. At work I have an automatic burr grinder that really doesn't do a great job, also doesn't go as coarse as I like. I'll also mention that a little more coarse grind leaves you with less "fines," the powdery stuff that makes your brew bitter.
The crust at the top filters the small particles in the water when you plunge it. Stir at the start but then leave it. U want that crust. Also, I always find a cold bloom also gives the best coffee. Finally too longer extraction I think, it starts to get bitter after around the 5 minute mark I find. But that’s me, you brew you x
what i ended up doing is using this to drink some apparently espresso beans i got handed and ground them a bit too fine i think, make a great hybrid coffee but would give me bowel flushing runs in 15min. good coffee tho
Truck driver here. I have a Stanley Thermos. I boil the water. Pour into thermos. Now prep the press. Pour water from thermos into the press. If done from height there's no need to stir. Wait, with the plunger in the press. 5 minutes. Plunge, blah blah. Pour a cup, pour the rest into thermos. I also have s 9 cup Bialetti and an MSR Mugmate. My coffee stays hot for about 8 hours.
🤕 The crema? Gross? What? How about simply filling it no higher than 3cm from the top so the plunger won't fall over at the top of the coffee; give it a good stir; fit the plunger (don't try to press it down yet); wait for it to brew, until you can't anymore; pull the plunger out a very little bit, just enough to swirl the pot without making a mess; swirl the pot gently and wait a few seconds for the floating grounds sink to the bottom; gently but firmly press the plunger down; if it stops, then pull it up a centimetre or two, and the grounds that blocked it will drop out of the way; keep doing this until the end; and _enjoy the crema_ 👍 sweet and simple!
I wouldn't say I know so much about coffee, but that golden creamy puff of rich goodness is something I've always enjoyed the most about coffee. Well put, the crema just gotta be there!
Holy moly. I'm new to ground coffee. Been drinking instant all my life. And just wow. 16 grams for a cup basically? That's borderline insane. Sounds made up. You want me to chuck in about 5 bloody teaspoons of pure ground coffee. For a single cup. I guess unlike instant, you don't just drink all of the contents, but instead extract it. But still. Wowzers man.
It makes sense, instant coffee is basically just 20% of the whole bean. Extract coffee beans, 80% is the shell that remains inside the french press/filter, 20% is what tastes good and is easily dissolvable in water broadly speaking. Dry freeze your coffee und when the water is gone you end up with the good tasting 20% except it's dry now -> instant coffee
The best thing on full immersion is you can change the ratio without changing grind size because you are looking to restrict flow through the bed of coffee
Mine do too. That's CO2 and other gases being released by the coffee when the hot water hits it. The "bloom" phase is supposed to release those gases and then it sinks, but mine still floats so IDK what I'm doing wrong. Whatever, my shit still tastes good lol
basic ration is 6 g of coffee to 100 g of water. that is 15 g for 250 g. So, not much of a difference, but maybe it could make it stronger or the taste fuller. let's find out.
The density of roasted coffee varies based on roast development. You will find the range around 300g/L to 450g/L. The darker the roast, the mess dense it is based on water loss. So working with grams is much more consistent. A measured tablespoon of coffee will be 5.5-8g. If you never change coffee you should be ok to volume dose. But if you don’t scales are a great tool to have.
First, obtain a French press with two strainers. Next, use coarsely ground coffee beans, as recommended by the instructions. Then, fill the press halfway with water heated to 200 degrees and stir. Next, fill it to the maximum fill line, and lastly, let it steep for 5 minutes then press. Removing the foam on top is pointless as its the same foam you would see in a ristretto, so you are discarding flavor.
Not an expert, but pretty sure that is mostly for instant coffee. Ground coffee is more resilient, although you still have a point. I think you'll get a better brew if it's not straight up boilin
Mann... why would it be tucked away if we're pretty much using it everyday? How can we know if we are buying "medium size" grinded coffee grounds :)? Thanks in advance
If you are buying beans and getting them ground ask for medium setting. If you are buying pre ground from a supermarket most should say on the bag either saying fine,medium or coarse grind. If not they may say ‘suitable for’ and look for the one suitable for drip coffee Good luck!
You will notice that most coffee experts in the industry will have similar methods. This style has been done for years and is actually just copying the process of cupping but in a French press. I don’t know when Hoffman released his but this was taught to me back in 2010 by Jamie at three bags full
I pour hot water over the grounds, wait 5-6 minutes, then put just a touch of ice cold water on the top. Settles the grounds and it presses nicely. Note, this is very little cold water but over all the top.
@@tpmonster24if you dont want to touch it then scale it, use a spoon and scale both spoonfuls the medium grind will have more grams than the coarse spoonful
Pour boiling water, stir and forget about it until the omelet is ready.
enjoy your bitter drink
@@kevinknoll4504it’s how your wife’s boyfriend likes his coffee
@@rdbh8758😂😂😂
@@rdbh8758 Nah it's why your mom loves me so much. My coffee is on point.
@@kevinknoll4504 it took you a month to come up with the gayest come back that’s ever been made?
All I heard that was useful was, don’t plunge down all the way and scoop the shit off the top 😂😂
I don't have the amount to scoop out because I stir ir for 30 seconds
And I disagree with both those instructions. The fine metal mesh stops all yucky. The foam is tasty... These guys made it as difficult as possible.
Literally Hoffmann's recipe with only difference being the press in the end
Yeah most coffee experts will have similar recipes. Jamie (guy in the vid) taught me this back in 2010.
Hoffman waits much longer
@@jozefhorniak8191 once you scrape off the floaters, James suggests you wait at least 5-10 mins until the desired temp or the longer the better...
won't waiting that long change the flavors for the worse?
@@TommyShlong It wont as long as you scoop out the floating beans from the top... and let the rest sink to the bottom.
Its got a better flavor but still depends on your beans, also its not for people who are in a hurry. Its one of those extra things you could do for that little improvement in the experience.
You can do everything else the same but leave the lid on without plunging to retain more heat.
Is it just me or does the pour look a bit watery to others too?
Just like every pour-over.....it's an immersion brew so gonna be watery
That good or bad vs drip?@@1physics
I find that it depends on the coffee. A lighter roast will often present a lighter, more "watery" looking cup. As long as you go with their measurement recommendations (I go 15 g/250 ml), you should get a good tasting cup.
In my opinion, if you want a deep coffee, stir the coffee after the first 4 minutes of waiting, then wait again as much as you'd like (4 - 8 minutes), then lightly press the filter down.
It works for me every time
For the amount of coffee they use, I had to use a flashlight to see where the grounds were.
Funny. I always wondered why people do coarsely ground beans steeped for 4 minutes… I’ve always enjoyed my coffee pressed with medium ground beans for 8 minutes 🤷🏻♂️ Glad to know I’m not the only one who likes an actual full-bodied cup of coffee.
What does full bodied means?? Sorry I'm new to coffee culture
@@rushiashtikar Full-bodied is another term for “full-flavored”, or to describe a strong cup of coffee.
@@rushiashtikar It refers the a thick mouth feel, resulting from the oils passing through the filter.
I brew mine for 10 mins every time. I also warm up my glass beaker so as not to lose as much heat during the brewing time.
This looks like a slightly altered version of James Hoffmans method..
Bro was on standby in the intro
Also, decant into a different vessel in one smooth pour. Repeatedly pouring from the French press itself into many cups disturbs the grounds and will make the last cup or two silty.
I use a Bodum pour over with a filter and it does just that. Smooth coffee in every cup - no silty dregs!
You guys don't know the use of coffee. It needs to be simple and quick to make. It is what wakes you up to do anything else. If I was awake enough to do all this at 4am when getting ready for work, I wouldn't need the effing coffee.
@@latenitesips you might skip the "coffee" part altogether and just pop a caffeine pill first thing in the morning, then. Will probably cost a lot less, too.
@@cheekibreeki904 pills take too long. You also don't understand. CLEARLY.
Edit: you probably think everything is solved with pills.
Medium grind, 30 sec steep time with hot water to hydrate followed by a 4 min brew time. I like the flavors of the fats so I leave the skum. Enjoy
that's not fat
@@Gainsforlifetechnically it is, oils are lipids so it's a fat-like substance. Maybe English isn't his first language.
Exactly you're scooping the oil from the bean and throwing it away.What.A waste
@@Gainsforlife they're called lipoproteins.
i put 2 scoops and wait 10 minutes, heaven every time
How strong is the coffee you’re using?
@@MeanGreene87 If you're looking for a measurement then I'm not sure but it comes out decently strong that I don't like drinking it black
@@qing7902 I ment the roast flavor. Dark roast, medium roast, light, roasted coffee, etc. etc..
Waiting a while for grounds to settle is what you do with Turkish coffee, so I don’t see why people think that’s weird to do
My only method at home. It is great, and saves tons of counter space.
It tastes good, however drinking French Press everyday causes teeth to get stained much easier from the unfiltered grounds. They aren’t filtered as much as a drip machine. I use this method on weekends, seems to be a good balance
@@Jackdman25 Thank you for the info and tip !
I just tried it, i was used to a bitter french press but this is like a chocolaty drink, don't know how to express it but is a must try tbh.
The bitter comes from the water too hot. If we don’t boil the water will be better
Boiling water will produce bitter coffee. After the water starts to boil take it off the heat and wait a minute. 200 deg F.
The best part of the coffee body is the brownish beige foam they tossed out. Coffee grinds still have some minute coffee oil. It is this oil that gives coffee its unique taste (vary from brand to brand and from type to type eg. ground vs whole beans). Removing the foam will remove majority of the coffee oil present. You don't know how much better your coffee taste like if you keep those foam in your coffee.
Very true. I skim it off just before pushing down the plunger. A lot of fine particles are stuck to it. Those can lead to sediments in your cup.
@@susear5939 A high quality grinder shouldn't leave you with many fines to come through.
@@einsteinvondaniken guess I have to spend a bunch on an automatic grinder. Doing manually has inconsistent RPM.
@@susear5939 It's not really a matter of auto or manual, it has more to do with the quality and craftsmanship of the grinder. A flat burr grinder is going to give you the most consistent grind, but conical burr grinders can be damn good too. My brother, "the expert," advised me to research and get the best grinder, NOT the most expensive. On Amazon I found the HEIHOX Manual Grinder, it is VERY good for the price. Just look at the reviews. You won't find the same quality for the price. At work I have an automatic burr grinder that really doesn't do a great job, also doesn't go as coarse as I like. I'll also mention that a little more coarse grind leaves you with less "fines," the powdery stuff that makes your brew bitter.
Having the best coffee out of our frenchpress(es) every single morning for 4 years now. Wouldn't give it up for the world
Instructions unlcear, accidently added half a bottle
cinnabon coffee creamer
OUCH!
The crust at the top filters the small particles in the water when you plunge it. Stir at the start but then leave it. U want that crust. Also, I always find a cold bloom also gives the best coffee. Finally too longer extraction I think, it starts to get bitter after around the 5 minute mark I find. But that’s me, you brew you x
This is like theyre reading the instruction manual but over explaining every single thing.
I’ve waited 1 minute more without pants and the trick added extra flavors
Did you also hop on one leg and close one eye?
@@gregoryashton hoping was the past, I replaced it with incantations in Romanian
@@arcabuz Ah a man of culture I see... the perfect brew then.
Baristas don't want you to know this one trick
I like the foam on top
Right for me that's the most desirable part of pressing the coffee
It sure as heck will be too cold to drink sitting on my counter this time of year. Likely have ice forming around the edges😂.
70c (160f) is very hot still
I tried this method when my espresso machine broke. Honestly it was amazing
Finding a British person to explain this was actually a god send bc I may be one of the only Americans who uses SI units like g and ml etc
I HAVE ONE OF THOSE BUT IT'S MADE IN ITALY AND MADE OF STAINLESS STEEL NOT GLASS SO IT'S A LOT LESS BREAKABLE❤❤❤
Man, you do things right every time. It is so damn refreshing to see. 😊
You check out the Jleverespresso yet?
Thank you!
I’ve only
Got a flair
I use it everyday thank you!
That looks like Hoffman's recipe.
Waaaaay to watery. You gotta do initial mix after pour to fully saturate.
I'm glad you said this because I've kinda suspected it, but haven't seen anyone saying it until now.
Brown water. Literally a coffee beans' soup
Nice video it will be funny when you guys look back at this when your older
what i ended up doing is using this to drink some apparently espresso beans i got handed and ground them a bit too fine i think, make a great hybrid coffee but would give me bowel flushing runs in 15min. good coffee tho
I want bean water.
This is how Hoffman shows to do it👌🏻
Truck driver here. I have a Stanley Thermos. I boil the water. Pour into thermos. Now prep the press. Pour water from thermos into the press. If done from height there's no need to stir. Wait, with the plunger in the press. 5 minutes. Plunge, blah blah. Pour a cup, pour the rest into thermos. I also have s 9 cup Bialetti and an MSR Mugmate. My coffee stays hot for about 8 hours.
The best is people will complain they gotta wait but they do drip and havw to wait for that too
bro said the foam is yucky....in turkish coffee that's the best part....
This the most german video about a non german becoming a german
TIL I’ve been French Press-ing wrong
what is that brand name of that fancy black scale ? i keep seeing people using these scales in the french press how to videos!
Like James Hoffman
Isn’t this James Hoffman’s recipe?
what thermometer is that?thanks for the help.
🤕 The crema? Gross? What?
How about simply filling it no higher than 3cm from the top so the plunger won't fall over at the top of the coffee; give it a good stir; fit the plunger (don't try to press it down yet); wait for it to brew, until you can't anymore; pull the plunger out a very little bit, just enough to swirl the pot without making a mess; swirl the pot gently and wait a few seconds for the floating grounds sink to the bottom; gently but firmly press the plunger down; if it stops, then pull it up a centimetre or two, and the grounds that blocked it will drop out of the way; keep doing this until the end; and _enjoy the crema_
👍 sweet and simple!
I wouldn't say I know so much about coffee, but that golden creamy puff of rich goodness is something I've always enjoyed the most about coffee. Well put, the crema just gotta be there!
Yup. Lost me at “yuuuucky”
Crema is caused by particulate. If you don’t mind little chunks of coffee bean in your coffee by all means, live your life
@@Will140f If you're squeamish about a little particulate, then you're welcome to stick to your instant coffee 🤣
@@tridsonline instant coffee is disgusting. I use a filter paper
Screws the French press. The Italian Moka pot just can't be beat
Holy moly. I'm new to ground coffee. Been drinking instant all my life. And just wow. 16 grams for a cup basically? That's borderline insane. Sounds made up. You want me to chuck in about 5 bloody teaspoons of pure ground coffee. For a single cup. I guess unlike instant, you don't just drink all of the contents, but instead extract it. But still. Wowzers man.
It's worth it, man. There's nothing wrong with instant, I've had some great instant drinks, but. It doesn't even come close.
It makes sense, instant coffee is basically just 20% of the whole bean. Extract coffee beans, 80% is the shell that remains inside the french press/filter, 20% is what tastes good and is easily dissolvable in water broadly speaking. Dry freeze your coffee und when the water is gone you end up with the good tasting 20% except it's dry now -> instant coffee
Yeah. Just one of those truths that my wallet wishes were not true.@@khirek5335
Do you have to fill it entirely to make it effective? (E.g. I want to use only a cup for an espresso)
Bro science at its best. The „crust“ doesn’t do anything 😂
These dudes fucking wild. French press calls for a 1:10 - 1:12 ratio, not 1:16
The best thing on full immersion is you can change the ratio without changing grind size because you are looking to restrict flow through the bed of coffee
Medium? What setting was that on your breville smart grinder pro?
great job regurgitating james hoffmans technique!
It’s not hoffmann’s technique. It’s basically a cupping. This method has been around at least 15-20 years. And cupping is much older than that.
Perfect 👌🏽☕️
Actually, you wanna leave the plunger right on top ot the liquid surface. So you don't disturb even the floating bits
Where do you get cups like that
How bout my coffee grinds float?
Mine do too. That's CO2 and other gases being released by the coffee when the hot water hits it. The "bloom" phase is supposed to release those gases and then it sinks, but mine still floats so IDK what I'm doing wrong. Whatever, my shit still tastes good lol
You forget to add the dark rum to this concoction.
Credit James Hoffman
So you did a total of 7 minutes wait time.
basic ration is 6 g of coffee to 100 g of water. that is 15 g for 250 g. So, not much of a difference, but maybe it could make it stronger or the taste fuller. let's find out.
Question: why they always talk about coffee weight? Wouldnt it be easier to talk volumes? The grain size will not change the density of coffee
The density of roasted coffee varies based on roast development. You will find the range around 300g/L to 450g/L. The darker the roast, the mess dense it is based on water loss. So working with grams is much more consistent. A measured tablespoon of coffee will be 5.5-8g. If you never change coffee you should be ok to volume dose. But if you don’t scales are a great tool to have.
@@jamiethomson8456 thank you!
Thank you
😂😂😂😂James Hoffmann recipe
It’s for tea
Pour boiling water, wait 30 seconds, press, pour, caffeinate, then do it right. I needs the bean water now!
First, obtain a French press with two strainers. Next, use coarsely ground coffee beans, as recommended by the instructions. Then, fill the press halfway with water heated to 200 degrees and stir. Next, fill it to the maximum fill line, and lastly, let it steep for 5 minutes then press. Removing the foam on top is pointless as its the same foam you would see in a ristretto, so you are discarding flavor.
Looks cloudy
Used one for 5 decades wouldn’t be without on ,actually have three ,Two cups ,5 cups and 8 cups versions ,like mine black with no sugar .
Mine is anything but tucked away. I use it everyday
This is literally James Hoffman’s recipe
70 degrees is cold for coffee
I think it’s Celsius
Plungeing is unnecessary. The screen blocks the grounds no matter what level the screen.
Hoffman’s reciepe
Curious, why would you not press it against the coffee at the bottom? I usually do this so I just want to know the reason 😊
British ppl don't like strong shit, that's why they drink tea. I press mine down nice and tight, I'm trying to get the juciness outta them grounds.
So essentially let it steep (brew) for 7 minutes
Boiling water? I thought it was supposed to be below boiling (~190°f)
Not an expert, but pretty sure that is mostly for instant coffee. Ground coffee is more resilient, although you still have a point. I think you'll get a better brew if it's not straight up boilin
Technically about 205-208*F, just under boiling
This is very similar to James Hoffman's style of french press
It’s a fairly standard recipe. It’s replicating a cupping bowl.
boiling water makes it bitter, I prefer 185-190°F, and I have used fine ground , no problem
Why the hell are you scraping the top it's triggering me it's part of the coffee!!
4 mins then 7 mins.
Can I use fine grain coffee?
clearly you can mate but you will still get a few grains in your cups just because it wasn't filtered perfectly, the medium one is perfect
I ad some salt which make the coffee smoother.
They did a full video on salt in coffee. Smart move.
this is literally hoffman's technique
Hoffman didn’t make this up. It’s basically a cupping bowl and a technique that’s been around for decades. Fairly common method.
Mann... why would it be tucked away if we're pretty much using it everyday?
How can we know if we are buying "medium size" grinded coffee grounds :)?
Thanks in advance
If you are buying beans and getting them ground ask for medium setting.
If you are buying pre ground from a supermarket most should say on the bag either saying fine,medium or coarse grind. If not they may say ‘suitable for’ and look for the one suitable for drip coffee
Good luck!
It's gonna be watery G, it's a liquid base beverage. Medium course, gonna be bitter and musty - will try it G
What’s the thermometer
It's a device that measures temperature.
I'll do It!
No credit to Hoffman for using his recipe. 😢
You will notice that most coffee experts in the industry will have similar methods. This style has been done for years and is actually just copying the process of cupping but in a French press. I don’t know when Hoffman released his but this was taught to me back in 2010 by Jamie at three bags full
Hoffman didn’t invent that technique you shill.
Hoffman learned it elsewhere too lol. Many techniques are the same. If I design a workout it will have workouts that others have created lol.
Knork spoons?
Roast matters...
What is the medium on the dial 😅
I pour hot water over the grounds, wait 5-6 minutes, then put just a touch of ice cold water on the top. Settles the grounds and it presses nicely. Note, this is very little cold water but over all the top.
64 grams of coffee per liter is a lot.
I use 45 grams of coffee and my it comes out good.
👌
Where do you find medium ground? The 2 grinds look the same
One feels like sand, while the other feels like dirt. If you can't feel the difference then I have no clue how to help you.
who touches their coffee grounds?@@RabidLace
@@tpmonster24 Anyone who wants to feel the difference between various grinds? What do you do, put it under a microscope?
@@tpmonster24if you dont want to touch it then scale it, use a spoon and scale both spoonfuls the medium grind will have more grams than the coarse spoonful
don't follow this recipe unless ur serious about coffee lol bc u need to grind it yourself
I know trust a guy with a 'man bun'
What’s a haircut you do trust?
In Brazil they call it "cofeetea", cuz it's weak asf
Put a paper filter under the mesh and Zero grinds in the coffee.
What about cold brew
It always gets cold for me 😢